| ABSTRACT Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was... |
